Preparation and cooking time: 20—25 min

Bring the milk to a boil; then simmer. In another saucepan, melt the butter and quickly fry the cloves and half of the ground cardamom. Add the vermicelli. Stir-fry until it is lightly browned. Pour the milk into the saucepan and boil on medium heat for 5 minutes, stirring often. Stir in the sugar and the nuts. Lower the heat. Cook for 15 minutes (stirring every few minutes to prevent scorching) or as long as needed to allow the mixture to thicken slightly. Remember that it will continue to thicken after it is removed from the heat.

Take the saucepan off the heat, fold in the cream, and add the rose-water. Pour the khir sevian into a serving dish, top with the remaining ground cardamom, and serve hot or cold.